Tamari almond sauce + savory mushrooms

Updated: Apr 12

I make this mushroom recipe all the time, especially when I have people over for dinner and it's always a favorite. The ingredients may sound a little strange, but the result is a savory, slightly tangy dish. I also included a recipe for a tahini/almond sauce that is a more recent creation. In the past I paired it with spring rolls or salad, but I had a leftover zucchini laying around the other day and it was fantastic on top. Enjoy!

-Cook the mushrooms on medium-high until the liquid reduces, this should take about 10 mins

-Juice the lemon, and let the mushrooms simmer some more

-Once all of the liquid has reduced, take off the heat and enjoy!

*You can easily sub coconut aminos in this recipe! I prefer tamari because it’s less sweet

Tamari Almond Sauce

1 tbsp organic almond butter*

1 tbsp avocado oil

1 tbsp tamari

2 tsp rice wine vinegar

1 tsp toasted sesame oil

¼ tsp garlic granules

⅛ tsp onion powder

dash of red pepper

dash of black pepper

*Depending on how smooth your almond butter is, you may want to slightly heat it before you mix with the other ingredients. Mix all ingredients together, voila! I use this as a dip for homemade spring rolls, salad, on top of veggies, etc.

Below is an extremely easy/quick zucchini recipe! The almond/tamari sauce is fantastic drizzled on top: